Soft Matcha Sugar Cookies
26 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
These soft matcha sugar cookies riff on the classic, blending Japanese green tea powder with vanilla for chewy centers and a naturally gorgeous green.
Perfect for tea time, holiday cookie boxes, or a 3 p.m. pick-me-up, they whip up easily with pantry staples plus matcha and land in that not-too-sweet, flavor-forward zone.
Ingredients (20 servings)
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Ingredients:
- 2 cups all-purpose flour all-purpose flour 0.55 lb
- 1 Tbsp culinary-grade matcha powder culinary-grade matcha powder 0.71 oz
- ½ tsp baking soda baking soda 0.08 oz
- ¼ tsp salt salt
- ¾ cup unsalted butter, softened unsalted butter 6 oz
- 1 cup granulated sugar granulated sugar
- 1 large egg large egg 1 ct
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
How to Make Soft Matcha Sugar Cookies
-
Preheat and pan prep
Heat oven to 350 F or 175 C and line two light-colored sheet pans with parchment.
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Whisk the dry
In a bowl whisk flour, matcha, baking soda, and salt until evenly green, then sift to break up matcha clumps.
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Cream butter and sugar
In a stand mixer with the paddle or with a hand mixer beat softened butter and granulated sugar on medium until pale and fluffy, 2 to 3 minutes, scraping the bowl once.
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Add egg and vanilla
Beat in the egg and vanilla on low just until smooth and emulsified, about 30 to 45 seconds, and scrape the bowl again.
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Bring dough together
Add the dry ingredients in two additions on low and stop mixing when the last streak of flour disappears to keep the texture tender.
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Chill if sticky
If the dough feels very soft or shiny, cover and chill for 20 to 30 minutes so it is easy to scoop and holds shape.
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Portion and sugar-coat
Scoop 1.5 tablespoons of dough per cookie, about a #40 scoop, and roll balls lightly in extra granulated sugar if you want sparkly tops.
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Flatten slightly
Place 2 inches apart on pans and press each ball gently to about 1/2 inch thick for even spread, or leave domed for thicker, puffier cookies.
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Bake
Bake one sheet at a time for 9 to 11 minutes until edges are just set, tops look matte with tiny cracks, and centers are still soft and pale.
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Cool
Cool on the pan for 5 minutes to finish setting, then move to a rack to cool completely so the centers stay soft.
Substitutions
- All-purpose flour -> 1:1 gluten-free baking blend
- Use a cup-for-cup gluten-free blend with xanthan gum and rest the mixed dough 10 minutes before scooping so it hydrates; cookies bake slightly more delicate but stay soft and chewy.
- Unsalted butter -> vegan butter sticks or refined coconut oil
- Swap equal parts vegan butter sticks for similar spread and flavor or refined coconut oil for a cleaner taste; chill 30 minutes before baking for neat edges and expect a slightly crisper bite.
- Matcha powder -> hojicha powder or pandan extract plus a pinch of spinach powder
- Hojicha gives a toasty, latte-like vibe with a beige color, while 1/2 teaspoon pandan extract plus 1/2 to 1 teaspoon spinach powder keeps the green color with floral aroma and no overt bitterness.
Tips
- Sift the matcha
- Matcha loves to clump, so sift it with the flour to avoid bitter green pockets and keep the crumb uniformly colored.
- Butter temp is everything
- Use cool room-temp butter that yields to a gentle press but is not glossy or melty to nail that soft center without runaway spread.
- Do not brown them
- Pull the cookies while still pale with just-set edges to protect the matcha color and keep the centers plush.
- Pan choice matters
- Bake on light aluminum sheets lined with parchment because dark pans brown the bottoms faster and mute the green.
- Size control
- Portion with a #40 scoop, about 30 grams each, so every cookie bakes evenly and finishes at the same time.
- Freeze like a pro
- Scoop, sugar-roll, and freeze balls on a tray, then bag and bake from frozen adding 1 to 2 minutes for fresh cookies on demand.
Nutrition Facts *
| Energy | 155 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 6 | g |
| Carbohydrates | 22 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My dough is too sticky to roll. What now?
- Chill the dough 20 to 30 minutes until it firms up, then scoop; if it is still sticky dust your palms with sugar instead of flour to avoid drying out the crumb.
- Why did my cookies spread too much?
- Either the butter was too warm or the flour was under-measured, so chill the scooped dough 15 minutes and make sure you fluff and level flour rather than packing the cup.
- The matcha tastes bitter. How do I fix it?
- Use fresh culinary-grade matcha, sift it well, and next time reduce to 2 teaspoons and add an extra 1/4 teaspoon vanilla for balance without losing character.
- How do I keep the green color bright after baking?
- Bake on the center rack, avoid overbrowning, and if your oven runs hot drop to 340 F; store cookies away from direct sunlight which can dull the hue.
- Can I cut the sugar without ruining the texture?
- You can go down to 3/4 cup sugar and add 1 teaspoon milk to keep the dough workable, but expect a slightly cakier cookie with less spread.
- How do I get those pretty crinkly tops?
- Roll dough balls in granulated sugar, slightly flatten, and midway through baking rap the pan once on the rack to encourage surface cracks.
Serving Suggestions
Soft matcha cookies love a drizzle of melted white chocolate and a sprinkle of toasted sesame seeds, which adds creamy sweetness and nutty snap.
For a dessert flex, sandwich two cookies around a spoon of lemon curd or yuzu cream and pair with a cold glass of milk or an iced hojicha latte.
More pairings:
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